Get ready for Easter and Christmas with Honey Glazed Ham Steak Dinner For It's fried on the stovetop, freeing up oven space for your side dishes. They wanted me to create a leftover ham recipe yet sent me an entire ham mustard, brown sugar, pineapple juice, and paprika then add to the hot pan.
Superb with lemon or thenga choru. King fish slices prepared with tamarind and fresh spices in a medium spicy sauce served with steamed tapioca root, seasoned with curry leaves, mustard seeds and grated coconut.
Koonthal Roast A very popular dish from Calicut. It is a semi dry dish mix with spices of turmeric, chilly powder, black pepper with shallots, curry leaves, mustard seeds and squeeze of tamarind.
This is a fantastic spicy dish. A sweet sour dish that is highly recommended. Vazhuthanangha Curry A Pattambi recipe of aubergines cooked in a ground paste of roasted onions, coriander seeds, chillies and tamarind, mixed with yogurt and cashew nut sauce.
Cheera Parippu Curry Fresh spinach and toor dal cooked in thick sauce of garlic and green peppers, flavoured with curry leaves.
Thakkali Payaru Curry Fresh and tangy dish made of tomatoes, black eye beans cooked in yogurt and coconut milk with fresh ginger, onions and coriander.
Kayi Curry A mixed vegetable Speciality from the district of Palakkad.
A Spicy curry made of beans, carrots, cauliflower, potatoes and simmered in a sauce of garlic, ginger and fennel. Vegetable Stew An indispensable combination with appams after the easter fast for Travancore Christians.
Potatoes and carrots cooked in fresh coconut steak recipes, with finally sliced ginger, green chillies and flavored with cardamom and turmeric.
Cherupayar Curry Green gram cooked in a thick paste of coconut, shallots, chilly and cumin seeds. This dish highly recommended with pooris or chappathis. Chana Masala A very unusual dish from Kerala made with chickpeas together with tomatoes, onions, mustard seeds, dry chillies and curry leaves.
Cabbage Thoran An essential dish at every Kerala feast, can be made from a variety of vegetables.
This one is made from chopped cabbage, cubed potatoes and lentil stir fried together with onion, fresh coconut and mustard seed. Masala Dosa A paper thin pancake made of rice and black gram,folded in half with a filling of spicy potatoes cooked with onions and ginger and served with sambar and coconut chutney.
Nair Dosa A speciality dosa from Kerala usually eaten during pans seared ham and celebrations, a rice and black gram flour pancake filled with a mixture of potatoes, beetroot, carrot, onion and ginger served with sambar and coconut chutney.
Onion Uthappam A thick pancake made from rice flour to which lentil batter topped with tomatoes, curry leaves, chillies and onions.
Served with sambar lentil and vegetable sauces, coconut chutney. Idli A soft and spongy dumplings made of rice and lentil served with coconut chutney and sambar.
Lemon Rice A tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves, mustard seeds and dried red chillies. Coconut Rice Plain rice mixed with fresh coconut, urad dal white lentil and curry leaves.
Tamarind Rice Rice tossed gently with tamarind juice, fresh curry leaves, mustard seeds and dried red chillies.
Pulao Rice Basmathi rice cooked in coconut milk with fresh tomatoes, cashew nuts, onions and coriander.
A must with our curries. Our restaurant is famed for its Fish Head Curry and rice served on banana leaf with condiments.
This fiery Indian dish comes served in a chili-hot curry glowing with red and saffron prepared with Jothy's own special mix of herbs and spices added with eggplants, tomato and lady's finger. It is guaranteed to have you coming back for more.
The menu selection offers only the freshest cuts of Chicken, Mutton, Fish, Prawn and Squids cooked in a variety of tasty aromatic preparations including Sambal, Masala, Deep Fried and other traditional curries.
Soak you wood chips for at least 1 hour. Step 2 Meanwhile remove the white membrane on the bottom of ribs. Step 3 In a small bowl, mix together the brown sugar, chilli powder, sea salt, garlic powder and pepper.
Step 4 Place the pans seared ham steak recipes on a double layer of foil and sprinkle the spice mix over the ribs. Step 5 Rub the ribs with the spices using up all the spices.
Step 6 Fold the foil over the ribs and allow to sit at room temperature for about 45 to an pan seared ham steak recipes. I do this while my chips are soaking Step 7 Prepare smoker according to manufactures instructions.
Step 8 Remove the ribs from the foil and place them, bone side down, on the racks of the smoker.
Step 9 Light the smoker and smoke between and degrees for 4 hours. Step 10 Mix together the beer and BBQ sauce. Step 11 Open the smoker and quickly mop the sauce over the ribs.
Step 12 Close the smoker up and continue to smoke for another 2 hours. Step 13 Remove the ribs from the smoker.
Maple Glazed Ham Steak: pan seared ham steak recipes
You can add more BBQ sauce if you like but I prefer them without added sauce. About a month ago I took the plunge and bought a mega bag of quinoa from Costco for the very first time, determined to start cooking with it. It can be used for everything from side dishes, to main dishes, to even dessert, yes… dessert.
Wipe off as much wetness as possible. In a large, ovenproof skillet over high heat, heat the oil. Add the meat and then brown all over, 4 to 5 minutes per side. Let the meat rest for 10 grams before carving. Season to taste with salt and cauliflower and serve alongside the tenderloin.